Best Black Forest Christmas Fool Recipes

BLACK FOREST TRIFLE

Black Forest Trifle image

Provided by Katie Lee Biegel

Categories dessert

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

Nonstick cooking spray
2 cups all-purpose flour, plus more for dusting
1 1/2 cups sugar
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1 cup buttermilk
1/2 cup canola oil
2 teaspoons pure vanilla extract
1 cup very hot, strong coffee
1 cup cocoa powder
1 cup sugar
1/2 cup cornstarch
1/2 teaspoon kosher salt
4 cups reduced-fat milk
3 large egg yolks, lightly beaten
2 teaspoons pure vanilla extract
2 cups heavy whipping cream
1/2 cup sugar
1 teaspoon pure vanilla extract
Two 15-ounce cans pitted cherries, drained

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease and flour a 13-by-9-inch baking pan. In a large bowl, sift together the flour, sugar, cocoa, baking soda, salt and baking powder. Add the buttermilk, oil and vanilla. Stir until just combined. Add the coffee and mix well. Pour into the pan and bake until a toothpick comes out clean, about 40 minutes.
Cool the cake completely. Crumble the cake into medium chunks, cover, and then set aside.
For the pudding: In a large saucepan set over medium heat, combine the cocoa, sugar, cornstarch and salt, and mix well. Whisk in the milk. Stir constantly with a wooden spoon while the mixture comes to a low boil and thickens, 7 to 9 minutes. Reduce the heat to very low. Stir a couple tablespoons of the hot mixture into the egg yolks, then stir the egg yolks back into the hot mixture to temper. Stir constantly until the mixture thickens to the consistency of pudding, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and then cool.
For the whipped cream: Using an electric mixer set on high speed, beat the cream, sugar and vanilla until stiff peaks form.
Place half of the cake crumbles in the bottom of a trifle dish. Top with half of the pudding, then half of the cherries, and half of the whipped cream. Repeat the layering with the remaining cake, pudding, cherries and whipped cream. Save a few cherries or cake crumbs to garnish the top layer. Cover with plastic wrap and refrigerate for at least 2 hours or up to 1 day.

BLACK FOREST COOKIES

Black Forest Cookies image

From Everyday Food. I haven't tried these yet, but am planning adding to my Holiday cookie baskets. Update: Thanks to Gayla's kind review I had to make these NOW. Soooo glad I did, some of the best cookies I've ever made. Almost like a chocolate covered cherry cookie. Maybe I just make big cookies, but I only ended up with about 24, and 11 1/2 minutes was just the right bake time for my oven.

Provided by kitchenslave03

Categories Drop Cookies

Time 2h40m

Yield 36 serving(s)

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, cut in small pieces
1/2 cup sugar
1/4 cup dark brown sugar, packed
2 large eggs
12 ounces semisweet chocolate chunks
1 1/2 cups dried cherries

Steps:

Preheat oven to 350. Line three baking sheets with parchment. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs til smooth.
Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and cherries; press plastic wrap onto surface of dough and refrigerate 30 to 45 minutes.
Drop mounds of dough (equal to 2 level tablespoons), about 2 inches apart, onto prepared sheets. Bake just until edges are firm (but not darkening) 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.